Description of this recipe
St David’s Day Risotto is a delicious and comforting dish that celebrates the flavors of Wales. This creamy risotto is made with smoked haddock, a traditional Welsh fish, and is enriched with mascarpone for a luxurious texture. The addition of leeks brings a subtle sweetness, while the chives add a fresh touch. This dish not only embodies the essence of Welsh cuisine but also makes for a hearty meal that can be enjoyed any time of the year.
Why you will love this recipe
You will love this St David’s Day Risotto for its rich, comforting flavors and creamy texture. It’s a perfect balance of smoky, savory, and sweet, making it a delightful dish that warms the soul. The simplicity of the ingredients allows the flavors to shine through, while the creamy mascarpone elevates the dish to a gourmet level. Whether you’re celebrating St David’s Day or simply looking for a comforting meal, this risotto is sure to impress family and friends alike.
Introduction
As the first signs of spring begin to emerge, the Welsh celebrate St David’s Day on March 1st, honoring their patron saint. This day is marked by festivities, traditional music, and, of course, delicious food. One dish that perfectly encapsulates the spirit of the occasion is St David’s Day Risotto. This dish is not only a nod to Welsh culinary traditions but also a celebration of seasonal ingredients. With its creamy texture and the rich flavor of smoked haddock, this risotto is a wonderful way to bring a taste of Wales to your table.
Risotto, a classic Italian dish, is known for its creamy consistency and comforting nature. The process of stirring the rice slowly releases its starches, creating a rich and velvety texture. By incorporating smoked haddock, this recipe adds a unique twist that pays homage to Welsh cuisine. The dish is both satisfying and nourishing, making it an ideal choice for a cozy dinner or a special occasion.
Ingredients:
- 2 smoked haddock fillets (about 200g/8oz each)
- 1 leek, trimmed and sliced
- Small knob butter
- 300g risotto rice
- 3 tbsp mascarpone
- Handful chives, chopped to serve (optional)
Preparation:
Step 1:
Begin by placing the smoked haddock fillets in a large bowl. Pour 1.2 liters of boiling water over the fish, ensuring it is fully submerged. Allow the fish to poach for 8-10 minutes, or until it flakes easily with a fork. Once cooked, remove the haddock using a slotted spoon, peeling off the skin and flaking the fish into large chunks. Set aside and keep the poaching liquid warm.
Step 2:
In a large frying pan, melt a small knob of butter over medium heat. Add the sliced leek and sauté until softened, which should take about 5 minutes. The leeks should become translucent and fragrant, adding a lovely sweetness to the dish.
Step 3:
Stir in the risotto rice, ensuring that each grain is coated with the buttery leeks. This step is crucial as it helps to toast the rice slightly, enhancing its flavor.
Step 4:
Pour the warm fish poaching liquid over the rice mixture. Give it a good stir to combine everything. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the risotto to cook for 15-20 minutes, stirring occasionally. The rice should absorb most of the liquid and become nearly cooked.
Step 5:
Carefully fold in the flaked smoked haddock, being gentle to avoid breaking up the fish too much. Cook the risotto for an additional 2 minutes, stirring occasionally until the rice is fully cooked and most of the liquid has evaporated. Finally, stir in the mascarpone until it is well incorporated and gives the risotto a creamy texture. Serve immediately, garnished with chopped chives if desired.
COOKING Rating:
⭐️⭐️⭐️⭐️⭐️ (5/5)
Serving Suggestions:
This St David’s Day Risotto pairs beautifully with a crisp green salad dressed in a light vinaigrette. A glass of white wine, such as a Sauvignon Blanc or a light-bodied Chardonnay, complements the dish perfectly. For a touch of elegance, consider serving it with crusty bread for dipping.
Tips:
- For added depth of flavor, consider adding a splash of white wine after toasting the rice and before adding the poaching liquid.
- If you prefer, you can substitute the smoked haddock with another type of smoked fish, such as salmon or trout.
- Make sure to stir the risotto frequently to prevent it from sticking to the pan and to achieve that creamy consistency.
- This dish is best served fresh, but if you have leftovers, they can be reheated with a splash of water or broth to restore creaminess.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: 520
- Protein: 30g
- Sodium: 600mg
Conclusion
St David’s Day Risotto is a delightful dish that beautifully represents the flavors of Wales. With its creamy texture, smoky fish, and subtle sweetness from the leeks, this risotto is a comforting meal that can be enjoyed any time of the year. Whether you’re celebrating St David’s Day or simply looking for a delicious recipe to try, this dish is sure to become a favorite in your kitchen. Embrace the spirit of Welsh cuisine and treat yourself to this exquisite risotto that warms both the heart and the palate.
Questions and Answers:
- Can I use fresh haddock instead of smoked haddock?
Yes, you can use fresh haddock, but you may want to add some smoked paprika or liquid smoke to achieve a similar flavor profile. - Is this risotto suitable for freezing?
While risotto is best enjoyed fresh, it can be frozen. However, the texture may change upon reheating. If you plan to freeze it, consider omitting the mascarpone until you reheat it. - What can I serve with this risotto?
This risotto pairs well with a fresh green salad, crusty bread, or even steamed vegetables for a complete meal. - Can I make this risotto vegetarian?
Absolutely! You can substitute the smoked haddock with sautéed mushrooms or roasted vegetables and use vegetable broth instead of fish poaching liquid. - How do I know when the risotto is done?
The risotto is done when the rice is al dente—cooked through but still has a slight bite. It should also have a creamy consistency with most of the liquid absorbed.
